Ultra-Change – UPDATE

Okay, so I have been converted… by milk. I have been drinking skim milk forever and thought it was okay… for milk. I used to drink non-organic, then I read all the articles telling you that there are unending reasons to get organic milk that are good for you and good for the environment. So, I switched. I noticed a modicum of flavor improvement, but quite frankly, it was still… milk. Better, but kind of flavorless. It was supposedly good for calcium and what not, but I could live without it. As a side note, I tried soy milk and realized there were worse things out there than bland milk and had something of a boost in my appreciation. As is expected with me, I eventually lost the appreciation when once again I tasted… milk. Maybe it just wasn’t for me. I guess I could accept that. Maybe I’d just find some other way to get the whole calcium thing. The Hubs on the other hand loves milk. He came along on the skim milk ride — begrudgingly, but since he didn’t have to do any grocery shopping he let it go.

Okay, so I was drinking organic milk and getting through when I read something that said, if you don’t like milk, it’s probably because it’s been ultra-pasteurized. Supposedly, the pasteurized method doesn’t destroy the flavor the way ultra-pasteurizing does. Really….?! So I looked it up. They have to heat the raw milk to make it safe for drinking, but the method of heating makes a big difference. Either they do the super high heat for a few seconds (Ultra-Pasteurization) or they go for a longer period and get it to the right temp (Pasteurization). So let me get this straight…. either you sit in a tanning bed cranked up to a million for a few minutes or you go to the beach for a few hours and relax to get a tan. I know which one I’d prefer. The milk I found also happened to be from grass-fed, not corn-fed cow’s milk and switched again. So, I switched again to see if it made a difference. Surprise, surprise…. definite flavor improvement. But honestly, there was still something missing.

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Now, as I was doing all this I was waging a war of sorts against anything low fat. I swore off all versions of sour cream, cream cheese and any other cheese that claimed to be low fat because they just didn’t taste right. They always tasted kind of bland to me and when you flip over to the nutritional panel on the packaging it always had way too much sodium to balance the fact that sucking out the fat makes it taste well…. bland. Then we were blessed with The Kid who around a year started drinking milk. We were instructed to get him whole milk. So, we dutifully cut into our premium refrigerator space and started having two huge gallon jugs of milk in the fridge. Skim for us, whole for The Kid. Then, recently, I started making my own yogurt with homemade preserves. Since it was what I had, I tried yogurt with the skim milk. It was good, and definitely cheaper than store-bought organic yogurt and it was crazy easy. I just heated the milk to 180F, cooled it down to 140F, added the freeze dried yogurt starter and poured it over the preserves in the jars on the yogurt maker. I turned on the machine and in 10-12 hours… organic yogurt. Then, last week we ran out of skim and I was out of yogurt again and tried it with the whole milk. Epiphany…. Amazing!

Then I took the final step… I told The Hubs that I’m not buying skim milk anymore. I still hear the cartoon double take sound effect when I remember telling him about this. I had a bowl of cereal with whole milk. When I used to make cereal with the skim milk, I would put in a massive amount of milk with not that much cereal. Since I didn’t want to cut into the kid’s supply I put half as much whole milk in and it was fantastic. Great texture, great level of satisfaction. Why would I bother to drink a lot of skim when I could drink a little whole. The house is converted. We’re a whole family now!

UPDATE: If you are considering making your own yogurt, I added links to the products I actually use.  I worked it out and even though it’s an up front investment it will pay itself off in the end.

It is dramatically cheaper  to just make your own and understand that this rational is included in the fact that I use expensive organic, pasteurized, grass-fed milk at $6.99/gallon.  I used a quart per batch and I get 7 6oz. yogurts per batch.  Now compared to the $1.00 (or more) price tag of the greek organic yogurts in the supermarket and of course the Story of Stuff‘s recommendation to reduce using plastic.  I could save more by using some of a previous batch to make the new one instead of the freeze dried powder, but I just can’t be bothered.  But seriously… try this it’s a great way to use up leftover fruit too since you can just add your own homemade compotes or just some of your favorite jams/jellies.

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